Guys,
Seriously thanks for the kudo's. I say overdone mostly because I know a great many people prefer PR on he very rare side, and most posts I see here and on all the FB groups are suuper pink bordering red. This was fully past that point, final temp after rest when I began slicing it was 135*IT. That was somewhat intentional as my family does not like super rare. Pink yes, but not they traditional way I see PR served, I threaded the needle on this one, as I did have one person that wanted it cooked more (There is always that one that want shoe leather!). Next time what I might do is start it much earlier, then let it rest a few hours, so the temp peaks and starts to come back down to around 120*, THEN hit it with the searing @ 550, that should keep the max IT down to the 125-130* range and a nice consistent pink from edge to edge.
Nice cook, lamrith. What flavor pellet did you use? It looks delicious!
A betting man would have guessed this wasn't your first . . . is prime rib not a popular cut for your family? I never get asked for prime rib from my family - it's considered a luxury cut, I guess. I was going to cook one over the break but that's not going to happen, now.
I will be honest I am not 100% sure what is in the hopper right now. It was a damaged back from the last LJ shipment I got in, I think it might have been pecan blend.
Well counting cooks I have personally involved in, they would be wrong.
However I had access to the expertise from this awesome board as well as a number of local buddies with numerous cooks and experience that they shared. So I quite literally had 20/20 hindsight on my side, chose a cook that sounded good and followed the instructions. (shhhh don't tell the wife I know how to follow instructions!)
Our family is the same. Prime rib is definitely a luxury cut, and until the last few years with the pellet grill, we never did much steaks at all as we could not cook them properly. Prime rib was never even on the radar or consideration. The final straw was when a local buddy posted about the 8# roast he bought for $4.77/#! I did not get that sale price due to "fine print" but I did still get it for $5.77/#, bought an 8# and the results are above. This was a Choice grade roast.
The best part is we had this on Christmas night, and the sale was good thru the 26th!! $5.77 with club card, $4.77 with club card and $50 (nononsale or alcohol items), $3.98/# with card, $50 purchase and the coupon. Wife ran up to Safeway Tuesday and missed out on a 20# they had, but scooped up the last big roast they had which is a 14# still in cryo @ $3.98/#!! That is getting cut up today, and Vac sealed into smaller roasts and maybe a few steaks.
